Description
This Hibiscus Margarita is a fun floral twist on the classic cocktail. A homemade hibiscus syrup gives the drink a beautiful pink hue!
Ingredients
Units
Scale
Hibiscus Syrup:
- 1 1/4 cup water
- 8-10 dried hibiscus flowers
- 1 cup cane sugar
Hibiscus Margarita:
- Sugar rim: 1 tsp agave syrup, 1 tbsp turbinado sugar (or cane sugar)
- Ice
- 1 1/2 oz Reposado tequila
- 1/2 oz Cointreau (or another orange liqueur)
- 1 oz freshly squeezed lime juice
- 1/2-1 oz hibiscus syrup
- 1-2 dashes of hibiscus bitters (optional)
- Garnish: lime slices, dehydrated lime slices, dried hibiscus flower (optional)
Instructions
Hibiscus Syrup
- In a small saucepan, bring the water to a boil.
- Take off the heat and add dried hibiscus flowers and let the tea steep for 10-15 minutes.
- Take the hibiscus flowers out (if they’re broken up, use a fine mesh strainer.
- Add cane sugar to the hibiscus tea and bring to a boil. Lower the heat and simmer for 10 minutes.
- Allow the syrup to cool slightly before transferring to an airtight glass jar. Store in the fridge for up to 2 weeks.
Hibiscus Margarita
- Prep your glass by brushing agave syrup around the rim and dipping it in sugar. Fill the glass with ice and set aside.
- Into a cocktail shaker add tequila, Cointreau, lime juice, hibiscus syrup, and hibiscus bitters.
- Add a handful of ice and shake vigorously for a few seconds.
- Strain the margarita into your prepared glass and garnish with a slice of lime and dried hibiscus if desired. Enjoy!
